Chicken Avocado Rice Salad

Serving Size : 4
Ingredients

for prepare Chicken Avocado Rice Salad

:

Amount	Measure	Ingredient - Preparation Method
1	package	wild and long grain rice
1		avocado
1	tablespoon	fresh lemon juice
4		scallions
12		pitted black olive
3	cups	cooked chicken
1/4	cup	red wine vinegar
2	teaspoons	Dijon mustard
1/2	cup	vegetable oil
1/2	teaspoon	sugar
1	tablespoon	fresh parsley
garnish chicken avocado rice salad
1/4	cup	slivered almonds
12		cherry tomatoes

Refrigerate cooked rice until cold. Peel the avocado and slice lengthwise into 1/2 inch-thick strips. Coat with lemon juice, and refrigerate until well chilled. In a large mixing bowl, combine the scallions, olives, chicken and rice. Toss gently just until mixed. In small bowl, mix vinegar, mustard, veg. oil, sugar, and parsley. Whisk together vigorously until completely combined. Just before serving, add the avocado slices to the chicken and rice mixture. Pour on dressing and toss gently to combine thoroughly. Serve sprinkled with toasted nuts and cherry tomatoes.

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